Breakfast is my favorite meal of the day, next to dinner, lunch, and all the snacks in between. I definitely like to eat all day, it keeps me going. My most favorite days are when I can start off with a couple of hard boiled eggs, and then a couple hours later, I eat a muffin. That only happens when there are muffins in the house, and they didn’t all get claimed by the kids – which is not that often.
Last night I was exhausted – and I knew I had to get up super early in the morning – not my regular early time, but a couple of hours earlier than that. Unfortunately for me, I was up most of the night worried that I would sleep through my alarm. Boy do I hate when that happens. Instead, I very lightly slept (if at all), and turned off my alarm before it even went off. I was so tired I wasn’t even hungry.
When I finally was hungry enough to think about food, these muffins were what came to mind. Right out of the oven, with a nice cup of tea. These muffins have been long gone though, but I still think about them. I know what you are thinking – what is so special about these? Well, it was the maple drizzle. It was almost like I was eating an apple pancake shaped into a muffin with some syrup on top. Yes, they were that good. The perfect breakfast to get you out of bed – and from Cooking Light, what could be better? Sleeping in and then eating these muffins…
- 2 tablespoons old-fashioned rolled oats
- 2 tablespoons spelt flour (if you don’t have spelt flour you can use all-purpose)
- 1 tablespoon brown sugar
- 1 tablespoon butter, melted
- 1/2 teaspoon ground cinnamon
- 5 ounces spelt flour (about 1 cup) (if you don’t have spelt flour you can use all-purpose)
- 2.5 ounces whole-wheat pastry flour (about 1/2 cup)
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 3/4 cup low-fat buttermilk
- 1/2 cup brown sugar
- 2 tablespoons canola oil
- 1 tablespoon butter, melted
- 1 large egg, lightly beaten
- 1 Granny Smith apple, diced (about 1 1/4 cups)
- 1/2 cup powdered sugar
- 2 tablespoons maple syrup
- 1/2 teaspoon water
Preheat oven to 400°.
To prepare streusel, combine first 5 ingredients in a bowl; set aside.
To prepare muffins, weigh or spoon 5 ounces spelt flour and whole-wheat pastry flour into dry measuring cups; level with a knife. Combine flours, cinnamon, baking powder, baking soda, and salt in a medium bowl.
Combine buttermilk, 1/2 cup sugar, oil, 1 tablespoon melted butter, and egg in a bowl. Add buttermilk mixture to flour mixture, stirring just until combined. Fold in apple. Divide batter among 12 paper-lined muffin cups; top evenly with streusel. Bake at 400° for 16 minutes or until a wooden pick inserted in the center comes out with moist crumbs clinging. Cool in pan 5 minutes. Remove from pan; cool completely.
Combine powdered sugar, syrup, and 1/2 teaspoon water in a bowl; stir until smooth. Drizzle evenly over muffins.
For a printer friendly version of this recipe, please click here: Apple Streusel Muffins with Maple Drizzle